Authentic Chicken Tortilla Soup Food

AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
• Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
• Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
• Let simmer for 25 minutes.
• While the soup is simmering, fry the tortilla strips and set aside.
• Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
• Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

CLASSIC TORTILLA SOUP

Steps:

• For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
• For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

AUTHENTIC CHICKEN TORTILLA SOUP

Steps:

• Sauté onion and garlic in oil. Stir in 2 tablespoons flour.
• While simmering, whisk the rest of the flour with water and add to the onion and garlic sauté. Simmer 10 minutes.
• Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
• Stir in sugar and Tabasco. Simmer 10 minutes.
• Add cheese and let it melt (low heat).
• Crumble tortilla chips into soup and let it set for 15 minutes before serving.
• Serve with additional cheese and tortilla chips, if desired.

AUTHENTIC TORTILLA SOUP

Steps:

• Heat the oil in a stock pot to medium-high. Add the onion & garlic cloves. Cook, stirring frequently, until onion is translucent (5 - 10 minutes).
• Add the cooked onions & garlic into a blender along with the tomatoes. Blend until smooth.
• Return the pan to medium-high heat and add the puree from the blender. Cook, stirring constantly, until it reaches the consistency of tomato paste, about 10 minutes.
• Add the stock and chili powder to the pan and bring to a boil. Reduce hear to medium-low and simmer for 15 minutes. Add chicken, cilantro, salt & pepper and simmer for an additional 10 minutes until chicken is fully cooked.
• Just before serving, divide the chips, cheese, and avocado between serving bowls. Ladle soup into the bowls, and garnish with sour cream.
• Enjoy!

CHICKEN TORTILLA SOUP

Steps:

• In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
• Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
• Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.
• After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
• Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

CHICKEN-TORTILLA SOUP

Steps:

• In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.
• Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
• Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
• Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.